Adam Stokes will open a second restaurant in Birmingham next year
Adam Stokes appoints new head chefs at his Adam's and Oyster Club restaurants
Hare, Red Cabbage, Sprouts, Haggis by Adam Stokes
2 x saddles of Hare
500g Purple Sprouting Broccoli
12 Brussel Sprouts
250g Winter Chanterelles (season permitting)
100g Haggis
Red Cabbage Puree
½ Red Cabbage
½ bottle Port
1 bottle Red Wine
300g Cider
65g Balsamic Vinegar
Spicy Bouget Garni – Star Anise, Cinnamon, Cardamom, Garlic, Thyme, Rosemary
Salt.
Gellen Gum Type F
Spiced Bread
25g Caster Sugar
60g Rye Flour
60g Plain Flour
10g Baking Powder
¼ tsp Mixed Spice
¼ tsp Ground Ginger
Zest of 1 Orange & 1 Lemon
125g Warm Honey
67g Milk
90g Egg
¼ Vanilla Pod
Hare Sauce
Mirepoix – carrot, leek, fennel, onion, celery, garlic, thyme, juniper, bay leaf
Red Wine Vinegar
Port
Red Wine
Veal Glace
Chicken Stock
Roasted Hare Bones
Prunes
Armagnac
Lime Juice
Read more Read more
The man behind the chef: Adam Stokes
Adam Stokes, Restaurant adam’s, Birmingham
Rikku Ó'Donnchü has been appointed head chef at Birmingham’s Michelin-starred Adam’s Restaurant, with Stuart Langdell replacing Rosanna Moseley as head chef at the Oyster Club.
The appointments at each of Adam Stokes’ restaurants follow changes of personnel at both premises.
Rikku replaces James Goodyear after he left Adam's to take over at Evelyn's Table in London, whilst Stuart replaces Rosanna at The Oyster Club after she left to give birth to her son.
Following Rikku’s appointment, the restaurant said in a statement via social media: “Rikku joins us having most recently been in the USA heading up AAA 5 Diamond Amorette. Originally from Nottingham, he has worked with formidable chefs around the world including working with Adam Stokes during their time together at Hambleton Hall.”
Adding that: “Rikku is looking forward to bringing his theatrical and sensory dining experiences to Birmingham City Centre as we look forward to an exciting stage of development for the restaurant.”
In 2017, Rikku opened Gåte at Quoin Rock wine farm, winning numerous awards, shortly after opening Exhibit A with right hand Chef Warwick King. The pair boast The Wall Street Journal’s best restaurant in Africa, Forbes Best Chef & 50 Best Discovery.
Commenting on Rikku’s appointment, Adam said: "We are thrilled for Rikku to join the Adam's team as head chef this year. I am looking forward to working with Rikku to build on the existing foundation and to push the food at Adam's on to the next level. Rikku's wealth of experience shows in his elevated and exciting dishes which is in line for the progression of Adam's."
Meanwhile Stuart joins the Oyster Club from Purecraft Bar & Kitchen where worked as head chef after joining the restaurant in 2020.
Stuart’s CV boasts positions at the Michelin-starred Cross restaurant in Kenilworth as well as time spent at Simpon’s in Birmingham.
Commenting on his appointment, the restaurant said: "Stuart has come on board as head chef at the Oyster Club for our exciting next chapter. He brings with him years of experience in the Birmingham food scene. Having trained at Michelin level his technical expertise teamed with his love of fish will see the Oyster Club offering develop."
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Adam Stokes appoints new head chefs at his Adam's and Oyster Club restaurants
Adam Stokes will open a second restaurant in Birmingham next year
Hare, Red Cabbage, Sprouts, Haggis by Adam Stokes
2 x saddles of Hare
500g Purple Sprouting Broccoli
12 Brussel Sprouts
250g Winter Chanterelles (season permitting)
100g Haggis
Red Cabbage Puree
½ Red Cabbage
½ bottle Port
1 bottle Red Wine
300g Cider
65g Balsamic Vinegar
Spicy Bouget Garni – Star Anise, Cinnamon, Cardamom, Garlic, Thyme, Rosemary
Salt.
Gellen Gum Type F
Spiced Bread
25g Caster Sugar
60g Rye Flour
60g Plain Flour
10g Baking Powder
¼ tsp Mixed Spice
¼ tsp Ground Ginger
Zest of 1 Orange & 1 Lemon
125g Warm Honey
67g Milk
90g Egg
¼ Vanilla Pod
Hare Sauce
Mirepoix – carrot, leek, fennel, onion, celery, garlic, thyme, juniper, bay leaf
Red Wine Vinegar
Port
Red Wine
Veal Glace
Chicken Stock
Roasted Hare Bones
Prunes
Armagnac
Lime Juice
Read more Read more
The man behind the chef: Adam Stokes
Adam Stokes, Restaurant adam’s, Birmingham
